Cook Time: 5 hours
Ingredients:
- 2 to 3 cups cooked, cubed chicken
- 2 cups frozen artichoke quarters or 1 can (about 15 ounces), drained
- 2 ounces chopped pimiento, drained
- 1 jar (16 ounces) Alfredo sauce
- 1 teaspoon chicken base or bouillon
- 1/2 teaspoon dried basil
- 1/2 teaspoon garlic granules or powder
- 1 teaspoon dried parsley, optional
- salt and pepper to taste
- 8 ounces spaghetti, cooked and drained, optional
Preparation:
I poach about a pound of chicken tenders in a little lemon and garlic seasoned water, but use chicken breasts or leftover chicken. Combine all ingredients in the crockpot; cover and cook on low for 4 to 6 hours. Stir in hot cooked pasta or use as a sauce for rice or pasta. Chicken and artichokes recipe serves 4 to 6.
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